Posts

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ontains eggs Mix t

Unbelievably Good Dinner Rolls

Image
  Thanksgiving is coming around soon and in the United States, that means a big meal full of starchy goodness is in the works. I've been working on enriched breads quite a bit this year so I thought I'd finally hone in on a good dinner roll to impress the 10+ gluten eaters I've invited over for Thanksgiving dinner this year.  If I'm going to make an entirely GF dinner, I strive to make it so no one is missing their traditional food cravings. These dinner rolls are very soft, fluffy and light but also buttery and rich.  They can be served while still warm from the oven. Gluten-free Dinner Rolls Mix time: 20 min Rest time: 20 minutes Second mix: 5 minutes Second rest: 10 minutes Rise time: 30-50 minutes Bake time: 20-30 minutes Total time: 1 hour 45 minutes - 2 hours 15 minutes Mix in the bowl of a stand mixer using the paddle attachment:  225g flour comprised of:     100g tapioca starch     50g glutinous rice flour (I use Erawan brand)     50g millet flour     25 g cassa

Cheddar Jalepeño Sourdough Bread - Gluten-free Recipe

Image
 Soft, fluffy bread imbedded with dollops of cheddar and rings of spicy jalepeño is perfect for making sandwiches or eating on its own with butter or olive oil. The base for this recipe is my famous Mild Country White Sourdough Bread , which was borne of the pandemic sourdough craze and seems to have legs.  It's the top post on my site most months and people have been using it as a base for many modifications.  Here I took some of the most popular modifications and then added cheddar and jalapeño inclusions to boot. Modifications from the original include: Slight reduction in starch content Increase in starter amount Decrease in total rise time Dough is easier to handle and shape Thanks go to: Michael Hollesen for showing me that a big rise is possible in GF baking, and all the readers who have commented on the recipe and shared ideas with me, particularly on Roman Jan's Gluten-free Bread Home Baking Facebook group and Chris Stafferton's Facebook group The (Gluten-Free) Bre

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   Depending on the ingredie

Teff Sourdough Starter Recipe Ready in 5-7 Days

Image
 If you are gluten-free, or just want to experiment with gluten-free bread, creating a sourdough starter is the first step.  I've found a few ways to do this very quickly and reliably.  While no starter method can claim to be foolproof, I think this one is very reliable. Ivory Teff Starter at peak  My starter is shown just past peak here and starting to collapse after doubling Awhile back I posted a recipe for a gluten-free sourdough starter that is ready to use in 3-7 days .  While I still like this method, I've found that it's a bit fussy and it takes some special equipment to heat the starter.  This 5-day method takes no special equipment other than some bowls and jars. My method is a modification of the technique seen in this video by Julia Child and Joe Ortiz.  Here is the video that was the inspiration for this teff starter method. Caution: this video contains wheat! Why does this starter method work?  Somehow this method of creating a starter circumvents the stage wh

Walnut Raspberry Drop Scone Recipe

Image
Last year, my mom asked me to recreate a scone recipe that she liked from a local gluten free bakery.  They made a walnut raspberry scone recipe she just loved and missed after they closed down. I tried several iterations, adding more and more walnuts until the recipe was 50% walnuts.  It never really tasted nutty.  Much later she was able to get the recipe from the owners of the bakery.  It turned out that the secret to walnutty scones is to toast the walnuts. This really brings the flavor forward.  Mom, we lost you before I could make these for you again.  Happy Valentine’s Day. Here is my interpretation of walnut raspberry scones.  Recipe for Walnut Raspberry Scones To toast the walnuts, preheat the oven to 350 degrees f.  Place a little over 1/3 cup walnuts in a single layer on a baking sheet.  Bake in the preheated oven for 5 minutes  remove from the oven, stir/turn over, and bake another 5 minutes.  Remove from the oven and cool. For the scones: Preheat the oven to 425 f.  Pulse

How to Make Sourdough Bread More Sour

Image
Growing up, my dad would bake a loaf of sourdough every weekend. I loved that bread. It was nice and tart.  When we’d take trips to San Fransisco we’d get some local bread and compare to my dad’s.  The sourness level was comparable. Of course I was biased, but I thought my dad’s bread was just as good. About 12 years ago I started trying to recreate my dad’s recipe in a gluten free version. I’ve done a lot of research on the topic of sourness in sourdough in order to reverse-engineer my dad's San Fransisco style sourdough recipe to make it gluten free. There is more info out there about wheaten/rye baking so that became the basis of most of my research. There are a lot of factors in the flavor of your home-baked sourdough product: the starter, the method, and the ingredients. Starter You don’t necessarily have to create a special starter for sour bread.  However, there are a few things that might help. Use the starter after peak, even well after its optimal window for yeast growth.

Blond Sandwich Bread Recipe: Grain-free, Dairy-free, Egg-free

Image
It's been awhile since I posted the original Grain-free Sandwich Bread Recipe.  That recipe contained an single egg... this one doesn't.  To span that gap took endless testing, but here I am with my new egg-free recipe, and it's better than ever! When I make this recipe it fills the house with the most amazing scent of baking bread.  But what I like the most about it is how fluffy this bread is, and how flexible. The egg replacer here is flax seed.  It wasn't an exact swap though.  I had to make some other alterations, including reducing the starches.  However, the result is every bit as fluffy, maybe fluffier, than the original. A few helpful affiliate links to give you an idea of what tools and ingredients are needed: A stand mixer.  You can hand mix but this tool makes it much easier with gluten-free dough.  I use the Kitchenaid Artisan Stand Mixer  in black. I use a 4x4x9  USA Steel Pullman Loaf pan  - the lid is optional but I do use it. I got the buckwheat flour